You already know that I have a special place in my heart for flatbreads. Manakeesh is one of them. It is a popular Levantine (referring to a large area in the Eastern Mediterranean) flatbread typically eaten for breakfast. Delicious and crispy homemade dough is topped with a za'atar and olive oil (there is another version with cheese, and it's about to come). The traditional shape of this pita is round but I decided to open the dough a little different. If you want the classic shape simply roll the balls to a thin pita, using a rolling pin.
Enjoy it with Labaneh cheese and fresh sliced vegetables.
For the dough-
400 gr white flour
100 gr whole wheat flour
325 ml water
20 ml olive oil
15 gr dry yeast
10 gr salt
For the topping-
- In a bowl mix the water and yeast.
- Add both flours and olive oil and mix well.
- Once all the ingredients incorporated into the dough, keep kneading on a working surface for another 2-3 min.
- Then add the salt. Keep kneading for another 3-4 min or until the dough is elastic and beautiful.
- Round the dough, place in a greased bowl, covered with a towel until double in size.
- Punch the dough and divide it into 150 gr pieces.
- Round each piece to a tight ball and cover with a towel to rest for 10-15 min.
- Preheat the oven to 440F or 230C.
- Prepare the topping spread by mixing Za'atar and olive oil until you get a thick paste.
- On a floured surface, open each ball to a pita sheet by pressing it with your fingers.
- Spread the Za'atar topping on top. Using a fork- make holes where the topping is. It will avoid the Manakeesh to expand like a balloon in the oven.
- Bake the Manakeesh for 7-10 min.
- Eat immediately.